For this formula I'll be using grams as it is more precise and repeatable than oz or volume measurements. 1: To create a cake formula start with a small measure of flour say 250 grams. In terms of bakers %, the flour represents 100 % of the formula. 2: Sugar should be 100% - 150% of the flour. With many formulas averaging around 120%. In this case that would put our sugar at 300 grams. 3: Fat (shortening) - with whichever form you use, oil, butter, or shortening the percent will remain the same, which ranges from 40-50% of the FLOUR weight. That would equal 125 grams in this case. Remember butter is around 20% water which means 113 g | 1 stick | 4 oz only 90 grams is fat. So, you would have to use more butter than oil or shortening. 4: The total combined weight of egg, whole, yolk, or white should be GREATER than the percent of oil by about 15%. A large egg egg is roughly 50g or 1.25oz. so, 15% more than 125 g of fat is 144 g, so 3 whole eggs equaling 150 is close enough. 5: To figure out our liquid (typically milk, buttermilk, or water) we take the weight of the sugar ( 300 g) and add 10%, which equals 30 grams. Now minus the weight of the eggs ( 150 g), which equals 150 grams and add the 30 grams, giving is 180 g. This weight is what we can use for the liquid portion of the formula. 6: Baking Powder should be used at around 3% which in this case equals 7.5, round up to 8 grams. 7: In terms of baking soda, it is good to add baking soda to help balance the PH level of the batter. In the case of using extras like vinegar, brown sugar, buttermilk as your liquid, or other acidic ingredients. 8: Flavorings like extracts should be around 5% of weight of flour. Or roughly 12 grams Basic Vanilla Layer Cake Formula Cake Flour | 250 g | 2 Cups Granulated or Castor Sugar | 300 g | 1.5 Cups Shortening or Liquid Oil | 125 g | 1/2 C + 1 Tablespoon Eggs | 150 g | 3 Whole Large Liquid | 180 g | 3/4 c Flavor | 12 g | 1 Tablespoon Bake at 350 f | 176 c until internal temp at center reads between 205 - 210 f | 96 - 98 c
FAQs
Cake Formula Recipe - Food.com? ›
Basic principles of addressing a balanced cake formula
Amount of sugar should be less than flour 85-90%. Amount of fat should be less than sugar 50-70%. Amount of egg should be higher than fat 55-75%. Total amount of liquids should be higher than sugar. Chemical leavening should be from 0-3%.
Basic principles of addressing a balanced cake formula
Amount of sugar should be less than flour 85-90%. Amount of fat should be less than sugar 50-70%. Amount of egg should be higher than fat 55-75%. Total amount of liquids should be higher than sugar. Chemical leavening should be from 0-3%.
- 1 part flour.
- 1 part sugar.
- 1 part Milk.
- ½ part butter.
- ½ part eggs.
Mayonnaise: The Hidden Gem in Cake Recipes
Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake. This unexpected addition can take your cake recipes to a whole new level. To incorporate mayonnaise into your cake batter, simply add a couple of tablespoons to the mix.
If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
How does the number of eggs affect a cake? ›Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.
Which ingredient makes the cake soft? ›Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.
What is the perfect ratio for baking? ›| Baked Good | Baking Ratio |
|---|---|
| Pie Dough | 3 parts flour: 2 parts fat: 1 part water |
| Muffins | 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat |
| Quick Breads | 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat |
| Biscuits | 3 parts flour: 2 parts liquid: 1 part fat |
These are the key ingredients that make a cake rise. There are two types of leavening agents, chemical (baking soda and baking powder) and biological (yeast).
What is the secret to a perfect cake? ›- Prep the ingredients. Have all of the ingredients at room temperature, unless the recipe directs otherwise. ...
- Use the right flour. ...
- Prep your pans. ...
- Alternate wet and dry ingredients. ...
- Preheat. ...
- Release air bubbles. ...
- Test for doneness. ...
- Cool down.
What adds richness to cakes? ›
The milk adds fat, which results in a better flavor and density in your cake. If you want to make your cake extra rich, swap out the milk for buttermilk. Because buttermilk is extra thick, use a few more tablespoons than the recipe calls for.
What is the cake formula ratio? ›But really because the ratio for cakes is 1:1:1:1 (one part eggs to one part sugar to one part butter to one part flour). When all the ingredients weigh the same, you essentially have a pound cake. I haven't tried using a pound of everything yet, but it sounds like a lot of cake.
What are the ingredients in a good quality cake? ›- Vanilla Pods. You'll be amazed at the difference when substituting vanilla essence with fresh vanilla seeds. ...
- Walnuts, pecans and almonds. ...
- High quality dark chocolate. ...
- Fresh eggs. ...
- Natural food colouring. ...
- Flavour extracts. ...
- Chocolate chips. ...
- Buttermilk.
- Flour. Flour is the starting point for almost all baking recipes, so we recommend having a bag of all-purpose flour, plus a bread flour and a whole-wheat flour around to cover your bases. ...
- Butter. ...
- Baking powder. ...
- Sugar. ...
- Baking spices.
The balanced chemical reaction can be given as: 2 NaHCO 3 ( s ) → Na 2 CO 3 ( s ) + H 2 O ( g ) + CO 2 ( g ) ( Sodium bicarbonate ) ( Sodium carbonate ) ( Water ) ( Carbon dioxide ) .
What is cake formula classification? ›There are two main types of cakes - high-fat and low-fat cakes. High-fat cakes are made using creaming, two-stage, or flour batter mixing methods, while low-fat cakes use sponge, angel food, or chiffon methods.
What is the formula for the volume of a cake? ›The formula used is a very simple and straightforward one we all learned in school – volume. For round cake pans it's just πr²h (π x square of radius x height), for square and rectangular cake pans it's lbh (length x breadth x height).
What is balance in baking? ›creating a balance between the main ingredients of a recipe to produce the desired effect, that is, a good product that shows no faults in appearance or in the eating. Recipes may be altered to improve the product, make the product more cost effective, or in response to consumer demands.